How Food Handlers Can Contaminate Food

2. How Food Handlers Can Contaminate Food Food handlers can contaminate food when they: • Have a foodborne illness • Have wounds that contain a pathogen • Sneeze or cough • Have contact with a person who is sick • Touch anything that may contaminate their hands and don’t wash them • Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin 3-5

3. Managing a Personal Hygiene Program Managers must focus on the following: • Creating personal hygiene policies • Training food handlers on personal hygiene policies and retraining them regularly • Modeling correct behavior at all times • Supervising food safety practices • Revising personal hygiene policies when laws or science change 3-6

4. Infected Wounds or Cuts • Infected wounds or cuts: • Contain pus • Must be covered to prevent pathogens from contaminating food and food-contact surfaces • How a wound is covered depends on where it is located: • Cover wounds on the hand or wrist with an impermeable cover, (i.e. bandage or finger cot) and then a single-use glove • Cover wounds on the arm with an impermeable cover, such as a bandage • Cover wounds on other parts of the body with a dry, tight-fitting bandage 3-7

5. Single-Use Gloves • Single-use gloves: • Should be used when handling ready-to-eat food • Except when washing produce • Except when handling ready-to-eat ingredients for a dish that will be cooked • Must NEVER be used in place of handwashing • Must NEVER be washed and reused • Must fit correctly • Approved gloves ONLY • Single-Use Disposable Gloves 3-8

6. Single-Use Gloves • How to use gloves: • Wash and dry hands before putting gloves on • Select the correct glove size • Hold gloves by the edge when putting them on • Once gloves are on, check for rips or tears • NEVER blow into gloves • NEVER roll gloves to make them easier to put on • Change Gloves: • Dirty, torn, before starting another task, after an interruption (cell phone), after handling raw meat, seafood, poultry, or ready-to-eat food 3-9

7. Bare-Hand Contact with Ready-to-Eat Food • Bare-hand contact with ready-to-eat food must be avoided: • Some jurisdictions allow it but require • Policies on staff health • Training in handwashing and personal hygiene practices • NEVER handle ready-to-eat food with bare hands when you primarily serve a high-risk population 3-10

8. Handling Staff Illnesses • If: • The food handler has a sore throat with a fever • Then: • Restrictthe food handler from working with or around food • Exclude the food handler from the operation if you primarily serve a high-risk population • A written release from a medical practitioner is required before returning to work 3-11

9. Handling Staff Illnesses • If: • The food handler has at least one of these symptoms • Vomiting • Diarrhea • Then: • Exclude the food handler from the operation • Before returning to work, food handlers who vomited or had diarrhea must meet one of these requirements • Have had no symptoms for at least 24 hours • Have a written release from a medical practitioner 3-12

10. Handling Staff Illnesses • If: • The food handler has jaundice • Then: • Food handlers with jaundice must be reported to the regulatory authority • Excludefood handlers who’ve had jaundice for less than 7 days from the operation • Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work or no symptoms for 24 hours 3-13

11. Handling Staff Illnesses • If: • The food handler has been diagnosed with a foodborne illness caused by one of these pathogens and has symptoms • Hepatitis A • Salmonella Typhi • Enterohemorrhagic and shiga toxin-producing E. coli • Norovirus • Shigellaspp. • Then: • Excludethe food handler from the operation • Work with the food handler’s medical practitioner and/or the local regulatory authority to decide when the person can go back to work 3-14

12. Actions That Can Contaminate Food Scratching the scalp Running fingers through the hair Wiping or touching the nose Rubbing an ear Touching a pimple or an infected wound Wearing a dirty uniform Coughing or sneezing into the hand Spitting in the operation Eating, Drinking, Smoking, and Chewing Gum near food areas

13. Good Personal Hygiene and Work Attire Good Personal Hygiene: -Handwashing, hand care, glove use, and no bare hand contact with ready-to-eat food -Personal cleanliness -Clothing and aprons, hair restraints, and jewelry (rings, watches, and bracelets) -No false fingernails -No nail polish -Keep fingernails short and clean (hold pathogens)

14. How to Wash Hands Wet hands and arms -Water should be at least 100 degrees 2. Apply Soap 3. Scrub hands and arms (10-15 seconds)-clean under nails and between fingernails 4. Rinse hands and arms thoroughly 5. Dry hands and arms (single paper towel or hand dryer)

15. Review • Let’s review 3-15

16. Review How long should you scrub your hands with soap? • 10 to 15 seconds 3-16

17. Review • When do food handlers have to wash their hands? 3-17

18. Review • When do food handlers have to wash their hands? 3-18

19. Review What’s wrong with this picture? 3-19

20. Review What’s wrong with this picture? 3-20

21. Review What’s wrong with this picture? 3-21

22. Review A grill operator places a raw hamburger patty on the grill. Next she assembles a hamburger. Is a glove change required between tasks? A. Yes B. No 3-22

23. Review A cook preps raw chicken. Next he preps onions for the salad bar. Is a glove change required between tasks? A. Yes B. No 3-23

24. Review Mary works in a restaurant and has a sore throat and fever. Should she be excluded from the operation or restricted from working with or around food? A. Excluded B. Restricted 3-24

25. Review Martha is a cook who is vomiting. Should she be excluded from the operation or restricted from working with or around food? A. Excluded B. Restricted 3-25

26. Review 4. 3. 2. 1. 5. 6. 3-26